Spinach, Artichoke & Feta Quiche
This spinach, feta, and artichoke quiche is a delicious vegetarian brunch or dinner option. It's packed with bright green chopped spinach, tangy feta, chopped artichoke hearts, and enough mozzarella or Monterey jack cheese to keep the crust crisp.This quiche echoes the flavor profile of a classic Greek spanokopita pie, but without the fussy phyllo layering! This spinach, feta, and artichoke quiche can be made ahead and reheated or served cold, making it great for meal prep or busy brunch menus.
Equipment
- 1 pie plate (quantities are for regular pie plate, see notes for deep dish)
Ingredients
- 1 each pie crust, rolled and fitted to 9" pie plate (see post for tips and recipe link or use your favorite pastry crust, and notes for deep dish pie plate variation)
- 1 cup chopped frozen or blanched fresh spinach thawed & drained
- ⅔ cup mozzarella or Monterrey Jack cheese, shredded
- ½ cup crumbled feta cheese
- ½ cup chopped artichoke hearts you can use cooked fresh or frozen artichoke hearts, or well-drained canned ones
Quiche Custard
- 3 large eggs (see notes for deep dish quiche)
- 1 ½ cups whole milk, half and half, heavy cream, or a blend (you can substitute unsweetened non-dairy milk but this will alter the quiche texture and flavor)
- 1 tsp salt
- ½ tsp black pepper (to taste)
- ½ tsp dried oregano
- ⅛ tsp nutmeg preferably a pinch of freshly grated nutmeg
Instructions
prepare pie crust & oven:
- Roll out the chilled pie crust and fit it into the pan, or pat the olive oil crust into an even layer on the bottom and sides of the pan.
- Return the pan to the fridge while you mix the filling.
- Preheat the oven to 375 F.
thaw or blanch spinach:
- For fresh spinach: trim the tough base of the stems from bunch spinach, thoroughly wash, and drain the spinach.
- Heat a pot with salted water to a rolling boil, and blanch the spinach just until it wilts. Remove the spinach immediately with a strainer or sieve, and dunk in a bowl of ice water, or spray with very cold water in a colander to shock it. This sets the color and stops it from overcooking.
- Drain and squeeze out any excess liquid, and roughly chop (skip the chopping if you used baby spinach).
- For frozen spinach: thaw overnight in the fridge and squeeze well to drain out any excess moisture. Chop unless you are using pre-chopped spinach.
- You can quickly thaw the frozen spinach in a saute pan over medium-high heat, evaporating the liquid or draining it before using the spinach in the quiche.
- Either way, let the spinach cool before adding it to the quiche crust.
make quiche custard:
- In a medium-large bowl, combine the eggs, dairy, salt & pepper, nutmeg, and herbs.
- Whisk or beat well until the mixture is smooth and lightly colored.
assemble the quiche:
- Sprinkle most of the grated mozzarella or jack cheese into the bottom of the prepared crust and spread in an even layer over the bottom of the crust.
- Spread the chopped spinach in the crust over the grated cheese in an even layer.
- Top the peppers with the chopped artichoke hearts and the crumbled feta cheese.
- Place the pie plate or tart pan on a baking sheet, and pour the quiche mixture gently over the filling.
bake & serve:
- Bake about 40-50 minutes. Remove from the oven when the center of the quiche is just set and the top and crust are lightly golden brown. If you aren't sure, test with a skewer or knife to make sure that the center of the custard is cooked all the way through.
- Let cool at least 10-15 minutes before slicing. The spinach quiche will firm up as it cools and make nicer slices.
Notes
If you would like to use a deep dish pie plate, add an additional egg and ½ cup of dairy (milk, half & half, or cream) to the quiche custard mixture.
Notes on Nutritional Information:
Values shown are an estimate, and calculated using frozen spinach, full-fat feta and mozzarella cheese, and whole milk. Adding an additional egg or substituting dairy products will change the values shown.
Nutrition
Calories: 122kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 91mgSodium: 637mgPotassium: 178mgFiber: 1gSugar: 3gVitamin A: 2567IUVitamin C: 1mgCalcium: 188mgIron: 1mg
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